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crawfish Étouffée

Schweik avatar
Recipe by
Debra Schweikert
@Schweik
Springfield, VA

I have no idea whether Prejean's Restaurant still exists in Lafayette--but this was one of their recipes that I was lucky to snag back in the 90's. It is very, very good.

read more
yield 8 -10
prep time 15 Min
cook time 25 Min
method Stove Top

Ingredients For crawfish Étouffée

  • 2 stick
    butter
  • 5 Tbsp
    butter
  • 1/3 c
    flour
  • 3/4 c
    diced onion
  • 1/2 c
    diced celery
  • 1/3 c
    diced, seeded red bell pepper
  • 1/2 c
    chopped scallions
  • 1/3 c
    chopped parsely
  • 3 Tbsp
    chicken bouillon granules
  • 1 Tbsp
    paprika
  • 1 tsp
    cayenne
  • 1/2 tsp
    garlic powder
  • 3 lb
    crawfish tails
  • 1/2 c
    sliced green onion tops
  • 8 c
    steamed, long-grain rice

How To Make crawfish Étouffée

  • 1
    In small saucepan over low-heat, combine 5 T of the butter with the flour. Make a roux by cooking, stirring constantly for about 20 minutes until the mixture is golden brown. DO NOT ALLOW IT TO BURN. Remove pan from heat and set aside.
  • 2
    In large saucepan, heat 2 sticks butter, and add onions, celery, bell pepper and chopped scallions. Sauce until tender, about 5 minutes. Add 1/4 cup of the parsley, chicken bouillon granules, paprika, cayenne, garlic powder, and black pepper. Saute, stirring, for 2 minutes.
  • 3
    Add 4 cups water to saucepan and bring to a boil. Add roux and stir until thickened, about 1 minute. Add crawfish and scallion tops. Heat. Garnish with remaining chopped parsley. Serve over rice.
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